This is barely a recipe, but is an idea I have been obsessed about since we had them on our tiny trip to LA for Mac's birthday this past summer. Sean and I assembled a bunch of them (two full platters) to bring to the appetizer house of our neighborhood holiday progressive dinner (maybe to counteract all the trifle eating later that night). I may or may not have eater about a dozen just as we were making them too.
Cucumber, Tomato, Olive & Feta Bites
Ingredients
- 10 ounces feta cheese (we used one 8 oz block and a quarter of a second one)
- 12 fluid ounce jar of pitted kalamata olives in olive oil (we used about half)
- 16 ounce package of grape tomatoes (we used about 3/4 of the box)
- 1 English cucumber
- toothpicks
This amount of ingredients made about seventy-five bites, so you can adjust amounts to make more or less.
Cut the cucumber into 1/2 inch cubes. Slice the olives in half lengthwise. Cut the grape tomatoes in half. Make sure the feta is very cold before carefully cutting into cubes. After cutting the cubes put them back into the fridge for another 10 or so minutes for them to remain cold.
Have piles of all the other ingredients ready to assemble before pulling the feta out to use. We also kept a couple small plates of the feta cubes so that half could remain in the fridge while we assembled. I found the easiest way to assemble the toothpicks was to start with the cucumber, then the olive, then carefully slide the cheese (it can crumble easily, but it worked well when I was careful) and then use the tomato half to sandwich the feta securely. Store in the fridge until ready to serve.
